Garden dining is the prime seating option and the menu inspiration here, since chef Bruno takes wild herbs and local vegetables as seriously as he takes his seafood. Bigoli (wheat pasta) with cuttlefish and fresh mint, pasta with wild asparagus and clams, and prawn risotto made with wild hops are the seasonal dishes to watch for here, but any dish based on an exotic vegetable or sea creature you can’t pronounce is a good bet.